Whole Wheat Polar Bread

av Cravings by Linda


Whole Wheat Polar Bread

Polar bread is a Swedish flatbread that are wildly popular in Norway. They are light and soft and perfect for sandwiches. The secret ingredient in this recipe is evaporated milk that gives a soft texture to the bread. You can make oat flour yourself by adding oatmeal to a food processor and blend until powder with a slight texture. Add more water if the dough are to dry and hard. This recipe is an ad for Haugengruppen/Tørsleffs.


  • 400 g plain white flour
  • 125 g oat flour
  • 160 g evaporated milk
  • 450 g water
  • 2 tsp dry yeast
  • 2 tsp vinegar 7%
  • 10 g salt
  • 70 g butter
  • 35 g oat bran
  • 200 g dark rye flour
  • 55 g dark syrup


  1. Add oatmeal to a food processor and blend until blend until powder with a slight texture. Add water to a saucepan and bring to boil. Remove from heat and add oat flour and oat bran. Stir and let cool to roomtempered.
  2. Add all ingredients except butter and salt to a stand mixer with dough hook. Mix on low spead for about 10-15 minutes. Add more water if the dough are dry and hard. I used about 50 g more water.
  3. Add roomtempered butter and salt, and mix on low speed for 10-15 minutes. The dough should be a bit sticky.
  4. Transfer dough to a large bowl smeared with rapseed oil. Cover with plastic wrap and a towel. Let proof until double in size, about 1,5-2 hours.
  5. Prepare 2-3 baking sheets with parchment paper. I have made 10 big polar breads. Make them smaller if you want but adjust cooking time accordingly.
  6. Transfer dough to a surface and devide dough in 10 equal parts, about 150 g each. Flour the surface and roll to round balls. Use a rolling pin and roll out into 12-13 cm rounds. Use enough flour that the dough doesn’t stick to surface or rolling pin.
  7. Transfer the polar breads to the prepared baking sheets. Prick the breads with a fork. Cover with towel and let the breads rest for about 40 minutes. Preheat oven, 200 C fan forced. Brush the breads with water.
  8. Bake one tray at a time for about 15 minutes until golden and cooked through. Transfer to a wire rack and let cool completely. I recommend freezing the polar breads if not eaten the same day. Let them cool completely before freezing. They last for about 3 months in the freezer.